Food & Drink

Asparagus & wild garlic buckwheat risotto

The first of this year’s asparagus has hit the shelves, and to celebrate I’ve been making this light risotto with a little extra punch from wild garlic, which is growing prolifically in woodlands and hedgerows. When foraging for wild ingredients, you must be absolutely sure you are picking the right plant – if in doubt, don’t eat it. It is also important you follow responsible foraging guidelines, such as those at www.woodlandtrust.org.uk.

Wild garlic contains good levels of vitamin C and beta-carotene, and a host of antioxidant phytochemicals. Asparagus is a great source of folic acid, potassium, thiamine, and vitamins A, B6, C and K. It is also a good source of prebiotic fibres, which have been shown to feed the beneficial bacteria in the gut. I like to use buckwheat for this risotto – if you’ve not tried it before I encourage you to give it a go, but this recipe will also work with normal risotto rice.

Serves 2

160g asparagus (trimmed) Small handful of wild garlic (washed and finely sliced) ½ white onion (diced) 1 garlic clove (finely grated) 130g buckwheat 1 tsp lemon zest 400ml hot vegetable stock 1 tbsp extra virgin olive oil Pinch of black pepper Optional extras: sliced spinach or spring greens, grated parmesan (or nutritional yeast) • Heat a large frying pan on a medium heat. Fry the oil, garlic and onion for a couple of minutes, stirring often until softened. • Rinse the buckwheat and add to the pan, frying for a

Rebecca Vincent BSc (Hons)

BANT registered nutritionist working in Wincanton 07515 019430 www.rebeccavincentnutrition.co.uk

minute. Add the stock and simmer for 15 minutes, stirring occasionally. • Slice the asparagus into approximately 3cm chunks. Cut thicker stalks into shorter lengths so that they take the same amount of time to cook. • Add the asparagus and wild garlic to the pan. Stir through and simmer for a further 5 minutes until the asparagus and buckwheat are cooked. • Just before serving, add the lemon zest, black pepper, spinach, and parmesan, if you are using them.

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Spring into the asparagus season this April

by Lorraine Gibson

According to British Asparagus (www.britishasparagus.com), the ultimate spring green, dubbed the Usain Bolt of the veggie world, can grow 10 cm in a single day and can improve your libido…

It can also help cure hangovers, protect the liver against toxins, promote healthy bacteria in the large intestine and is rich in immunity-boosting vitamin C. Oh, and it cooks almost as quickly as it takes Bolt to burn up a track!

Small wonder, then, that 23 April, the official start of the season for the perky green spear, is cause for such celebration, especially with chefs, who prize its unfussy fabulousness. It tastes wonderful steamed and then simply dipped in butter – or hollandaise sauce, if you’re feeling extra indulgent. But why not try something different with it this year?

Griddling brings a charred sweetness to these tender stalks. Pop them into the pan while your steak rests and you’ll make the most of the meaty flavours left after it has cooked. Or chop spears into smaller lengths and serve with a creamy spaghetti sauce for a Mediterranean flavour.

Sedgemoor biscuits

Here’s a lovely Easter biscuit recipe, based on a speciality from Sedgemoor, over the border on the Somerset Levels. Traditionally, these Somerset Easter treats were tied into bundles of three to represent the Holy Trinity and given to friends and family on Easter Sunday.

A little richer and smaller than the usual big round Easter biscuits, and topped with a lovely thin glaze, they are also known as Sedgemoor cakes or Somerset biscuits.

Makes 18

75g (3oz) salted butter, softened 75g (3oz) golden caster sugar 200g (7oz) plain flour ½ tsp mixed spice ½ tsp vanilla extract 1 medium egg 1 medium egg yolk 50g (2oz) currants Pinch of salt (optional) 1 tablespoon brandy 110g (4oz) sieved icing sugar 2 tablespoons milk You will need 2 greased or lined baking trays and a fluted 7½cm (3in) cutter.

Cooking with Mrs Simkins

• Preheat oven to 200°C/180°C fan, gas mark 6. • Cream the butter and sugar together in a roomy bowl until pale and fluffy. Combine the flour and mixed spice and sieve over the mix. • In a separate bowl, whisk together the egg, egg yolk and vanilla extract. Make a well in the dry ingredients and gradually stir in the egg mixture. • Stir in the currants, salt and brandy. • With floured hands, knead gently into a soft dough and roll out on a lightly floured board to the thickness of a fraction more than a pound coin. Cut into rounds and bake for 9-10 minutes or until pale golden. • Transfer the biscuits to a wire rack, combine the icing sugar and milk (a mini whisk is handy) and brush over the Catering Corner glaze while the biscuits are still warm. www.MrsSimkins.co.uk twitter.com/MrsSimkinsCooks YEOVIL TABLEWARE HIRE Web www.yeovilth.co.uk Email info@yeovilth.co.uk Call 01935 414332 info@MrsSimkins.co.uk.

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